Smoked duck breast with caramelized apple, mint and berries coulisse
Mains, Honey lamb ribs with gorgonzola mashed potato, roasted vegetable and natural jus served with Ca’del Bosco Carmenero
Pan seared fillet of snapper with braised ‘theme bean’, roasted cherry tomato on Vine, crispy leek and creamy hollandaise sauce
Interior
Antipasto, Button mushroom crusted with mascarpone and goat cheese served with rocket salad and herbs oil served with Santa Margherita Pinot Grigio D.O.C .